Setting the restaurant up

Recipes: what a portion is made of and what it costs

A recipe is per size of a dish, in grams, millilitres or pieces per portion, with wastage; it draws stock when the KOT fires and prices the dish against its menu price.

On the Recipes tab. A recipe belongs to a size of a dish — a half portion does not use a full portion's chicken, and costing both the same makes the food-cost report a lie. Each line is an ingredient, the quantity for ONE portion in the base unit, and a wastage percentage for trim and evaporation: 100 g of onion at 15 % draws 117.6 g from stock. Stock is drawn down when a KOT fires, for every dish with a recipe; nobody posts consumption by hand. A dish with no recipe still sells — it just cannot be costed, and the reports say so rather than showing it as pure profit.

The Recipes tab: the dishes on the left with a portion cost each, one dish's lines on the right.

Do this

Find a dish by name, size or section.
Every size of every dish, with its portion cost and food-cost percentage at the latest prices paid — or *no recipe*. Press one.
The dish's header: menu price · portion cost · food cost.
Ingredient, then
per portion — the unit beside the box is the base of that ingredient (g, ml or pc) — and
wastage %.
Add / change writes the line and shows the new portion cost. The same ingredient again replaces its line.
On a line: *Drawn* is what leaves the store per portion after wastage, *Cost* prices it. Change loads it into the form; Remove takes it off.

More in Setting the restaurant up

Creating an outletAn outlet is one restaurant, bar or room service. It has its own menu, tables, tax and day. The menu: categories, dishes, sizes and pricesBuild the menu yourself. Changing a price is a price change, not a deployment. GST groups, and the restaurant rateTax comes from the group on the dish — and which group is right depends on the rooms. Tables and kitchen stationsTables are where an order sits. Stations are where a KOT prints. Taking a dish off tonight (86-ing)Mark an item unavailable and it disappears from ordering until you put it back. Different prices for dine-in, room service and deliveryOne dish can carry a price per channel, and a price that applies only at certain hours. The kitchen store: what is on the shelfEvery ingredient with what is on hand, what it is worth and what is running low; a movement or a count is one form; every item has its story. Units, places and ingredientsThe store measures in units that convert to a base; every ingredient is bought in one unit, kept in one place, and has a reorder level. Buying: suppliers, purchase orders and deliveriesA purchase order is a promise; the GRN is what moves stock. Short delivery leaves the order open; payables are by supplier. Food cost, variance, and what to orderWhat sold and what it cost in ingredients; the menu card at today's prices; what the recipes say should have left the store against what did; what is below reorder.